The art of flavor
Subtitle: practices and principles for creating delicious food
By: Daniel Patterson and Mandy Aftel
Contributors: Aftel, Mandy, author
Publisher: Riverhead Books
Published: 2017
Language: eng
Number of pages: 276
ISBN-13: 9781594634307
Copyright date: 2017
Subjects: Flavor; Cooking
Description: "Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles, with more than eighty recipes that demonstrate each concept and put it into practice" --Adapted from jacket.
Notes: Includes bibliographical references (pages [267]-271) and index of recipes.
Table of contents: title: A brief, biased history of flavor; title: Consider the apple: ingredients; title: Creating flavor; title: The four rules of flavor; title: The flavor compass; title: Alchemy: locking and burying; title: The raw and the cooked...and the baked, steamed, and grilled; title: The seven dials.